Tuesday, October 9, 2012

Sweet Potato & Goat Cheese Tater Tots

Surprise! I'm back. :-) I just stumbled across the really delicious sounding recipe for sweet potato and goat cheese tater tots - they sound delicious. I'm posting the recipe as it appears on Heathersdish.com. My Clean Eating tweaks are below the original recipe.


These tater tots take almost no active time to make and come out with a big finish. Sweet potatoes and goat cheese make the perfect sweet-creamy-salty bite!

3 small sweet potatoes, washed and peeled
1 small Russet potato, washed and peeled
1/4 cup flour
4 oz goat cheese
4 cups vegetable oil
sea salt

Using the fine side of a box grater grate the potatoes. Drain them as best you can; I wrapped mine in a towel and squeezed out all the liquid I could. Toss them in a bowl with the flour and goat cheese and mix until well combined. Wrap the mixture in plastic wrap until it makes two long tubes of potato mixture about 1 foot long and 1 inch in diameter. Stick in the freezer for about 30 minutes until slightly firm. Using a sharp knife slice the cylinder into nuggets about 1/2 inch thick; leave on the plastic wrap to make it easier to pull off when putting in the oil.

Heat the oil in a heavy-bottom saucepan over low heat until bubbles start to form when you stick a wooden spoon in. Drop 10-12 tater tots into the oil and fry for about 3-5 minutes until golden brown and crisp. Remove to a paper towel-covered plate to drain and season immediately with salt. Work in batches until all of the tater tots are done.

Clean Eating Tweaks:
 *Substitute whole grain flour for regular white flour
*Make sure the goat cheese is organic, and if possible, has a low sodium content
*spray the tots with oil and bake until golden brown instead of deep fat frying

Thank you, heathersdish.com! Great recipe!